Miso soup

Enjoy the simplicity of this tasty and traditional Japanese soup.

The ingredient of Miso soup

1. 4 cups (1 litre) dashi stock
2. 20g dried seaweed (see note)
3. 1/4 cup (75g) red miso paste
4. 150g silken tofu, cut into 2cm cubes
5. 3 green onions, trimmed, thinly sliced

The instruction how to make Miso soup

1. Place the dashi in a large saucepan over medium heat. Bring to the boil. reduce heat to low. Add the seaweed and cook for 1 minute or until seaweed softens. Add the tofu and cook for a further 1 minute or until heated through.
2. Place the miso paste in a small bowl. Add a little of the dashi, stirring until miso dissolves. Add the miso mixture to the saucepan and gently stir to combine. Bring to a simmer. remove from heat.
3. Ladle miso evenly among serving bowls. Sprinkle with green onions and serve immediately.

Nutritions of Miso soup

calories: 97.512 calories
fatContent: 4 grams fat
saturatedFatContent: 1 grams saturated fat
carbohydrateContent: 7 grams carbohydrates
sugarContent: 5 grams sugar
fibreContent:
proteinContent: 8 grams protein
cholesterolContent:
sodiumContent: 1217.33 milligrams sodium